Lecturer – FST104L Food Microbiology Laboratory
Ahmad Hakim
February 08, 2018
The Department of Food Science and Technology at the University of California, Davis invites applications for a lecturer positions to teach FST104L – Food Microbiology Laboratory during the Spring 2018 Quarter. See http://foodscience.ucdavis.edu/ for course descriptions.
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Most people love eating a scoop of ice cream, but it’s not a treat that everyone can enjoy. A group of students who studied in the Department of Food Science and Technology created an innovative frozen dessert that is free of dairy, nuts and soy, making it something that people who have food allergies can savor.
We may be familiar with the word “terroir” being associated with wine or some specific foods. But is this a thing for beer?
Today's podcast episode of "Getting Curious" features media personality/author/comedian/hairstylist Jonathan Van Ness discussing their "main squeeze" - olive oil - with FST's Associate Professor of Cooperative Extension Selina Wang.
The Department of Food Science and Technology is pleased to announce that Linda J. Harris, Professor of Cooperative Extension was elected to the rank American Association for the Advancement of Science (AAAS) Fellow by the Council of AAAS.
FST's Pilot Plant Manager, Amy Fletcher, was featured in an inspiring article in the Sacramento Bee on December 14th, 2021, "‘It almost seems radical’: Sacramento Black women hiking group finds health, community".
FST's Maria Marco is one of four researchers involved in the "Navigating the New Arctic" project to support Inuit-led fermentation projects, in this College of Agriculture and Environmental Sciences story by Jeffrey Day, November 30, 2021:
FST's Nitin Nitin and Ameer Taha were featured in a December 10th story by the College of Agriculture and Environmental Sciences, "Fungi to Save the World - How fungi roots might help build a sustainable planet".
DAVIS, Calif. (AP) — Banana peels, chicken bones and leftover veggies won’t have a place in California trashcans under the nation’s largest mandatory residential food waste recycling program that’s set to take effect in January.
The effort is designed to keep landfills in the most populous U.S. state clear of food waste that damages the atmosphere as it decays. When food scraps and other organic materials break down they emit methane, a greenhouse gas more potent and damaging in the short-term than carbon emissions from fossil fuels.
Congratulations to BCD Bioscience (founded by UC Davis scientists Matt Amicucci (former FST grad), Bruce German (Foods for Health and Food Science and Technology), Carlito Lebrilla (Biochemistry and Molecular Medicine and Chemistry), and Dave Mills (Food Science and Technology) for being one of two applicants to win the inaugural Wonderful Innovation Challenge!
Researchers at the University of California, Davis, have developed a new type of cooling cube that could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs.
Matrubials Inc., is the winner in the Biopharma category of this year's Sacramento Region Innovation Awards!
Congratulations to Drs. Ishita M. Shah, David A. Mills, J. Bruce German and Carlito B. Lebrilla for their Matrubials, Inc. being named a finalist in Sacramento Business Journal's Sacramento Region Innovation Awards for 2021!
Congratulations to FST's Dr. Daniela Barile, who was awarded $50,000 in July 2021 for the first-ever Food Systems Innovation (FSI) grant. The grant, a newly launched collaboration between Venture Catalyst and the Innovation Institute for Food and Health (IIFH), awards $50,000 to fund innovative technology advancements aimed at addressing global nutritional challenges.
